Recipes

F&N Grilled Chicken Wrap

This dish was created exclusively for fresh & naked and it is lovely served just off the griddle or alternatively wrap it in greaseproof and take it in a packed lunch or for a picnic. If you don’t have a griddle pan then use a non stick frying pan with no oil.

method

Place the chicken and marinade in a non metallic bowl, cover, chill, and leave to marinate for ½ hour or preferably overnight.

Preheat a cast iron griddle pan and remove the chicken from the marinade and cook for 5-6 minutes turning regularly, until firm to the touch and lightly seared. Use the marinade during the cooking time to baste the meat.

Place the tortillas on a flat surface and spread the yoghurt in the centre of the tortilla leaving a 3 cm space at the edge.

Pile the salad on top of the yoghurt and then divide the chicken and pepper mixture between the tortillas. Keep the chicken mixture in a central line across the middle of the tortilla.

Turn 2 side edges of tortilla toward the centre of the tortilla and then roll up like a spring roll working from the bottom edge and keeping the side edges neatly tucked in.

Transfer to the hot griddle pan and cook for a few minutes on each side. Press down gently with a spatula to give the tortilla nice score lines.

Remove from the heat and serve immediately, or allow to cool and then wrap in greaseproof paper.